Went out to one of my favorite spots to fish today at Kurt and Kathy’s pond outside Ridgeway. Caught around 40 nice bluegill and 8 bass for the day. Two of the bass where nice ones, weighing around 4 pounds each. Had my little fishing buddy Kanyon with me as well and he landed his first bass.
Submitted by Scott Fuqua
Its that time of the year again when I start to get animals from the inmates at MCI to release back into the wild. Today I released 8 grey squirrels back into the wild over at the Liberty Conservation Club. I didn’t get any good pictures of the release due to the fact that once I opened the cage they darted out into the thickets and woods.
Submitted by Scott Fuqua
Wasnt suppose to fish today but with the weather being perfect we decided to go out for a few hours. The fishing didnt go so well for me but Jim landed 9 nice bluegill all within about a 30 minute span, including one that went close to 10 inches long.
Ill be heading back down this way in November to go striped bass fishing , Jim tells Ill be hooked once I land a 40 or 50 pounder, cant wait. Thanks Jim and Nori for having us down again and I look forward to our next visit.
Submitted by Scott Fuqua
Went out to Sawyers Creek one last time before we head back to Ohio. It was a beautiful day out on the boat and the fish was biting good. Jim and Nori landed 2 nice bluegill and Jim got another bowfin. Couldn’t ask for a better day.
Submitted by Scott Fuqua
Ingredients:
8 Portobello mushrooms, hallowed out (save stalks, chopped)
2 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
1/2 cup yellow pepper, finely chopped
1/2 cup tomato, finely chopped
1/2 cup bread crumbs
Grated Asiago cheese
Goat cheese
Directions:
Preheat oven to 375°
Grease shallow baking dish with portion of olive oil
Sauté onion, garlic, mushrooms, and yellow pepper in olive oil until softened
Stir in tomatoes and bread crumbs
Place mushrooms evenly around baking dish and scoop mixture into each
Top each mushroom with generous pinch of goat cheese, and sprinkle with Asiago cheese
Bake for 25 minutes and they are ready to be served.
Submitted by Steve Gibbs
